Oreo Dirt Cake is a rich, layered dessert that brings together moist chocolate cake, warm hot fudge, creamy pudding, fluffy Cool Whip, and crunchy crushed Oreos. I like making this cake for casual family nights or as a no-fail crowd-pleaser for parties. It’s a no-bake dessert (after the cake is made) and the flavors only get better as it chills.

Why You’ll Love This Recipe

I love how easy it is to assemble this Oreo Dirt Cake. It’s made mostly with pantry staples and comes together quickly. The mix of textures—the soft cake soaked in fudge, silky pudding, airy whipped topping, and crushed cookies—makes every bite feel indulgent. Since I can make it ahead of time, it's a reliable go-to for potlucks and holidays.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 box chocolate cake mix (plus ingredients listed on the box)
12.8 oz hot fudge
Two 3.4 oz packages of instant chocolate pudding mix
3 ½ cups milk
8 oz Cool Whip, thawed
30 Oreo cookies, crushed

directions

I start by baking the chocolate cake according to the instructions on the box in a 9x13-inch baking dish. Once it’s done, I let it cool for about 10 minutes.
Using the handle of a spoon, I poke holes all over the warm cake. Then I microwave the hot fudge until it’s pourable and drizzle it over the cake, letting it soak into the holes. I allow the cake to cool completely.
In a bowl, I whisk one package of chocolate pudding mix with 1 ¾ cups of milk until smooth. I pour this over the cooled cake before it sets, then refrigerate it for about 20 minutes.
I prepare the second pudding mix with the remaining 1 ¾ cups of milk and let it set for 10 minutes in the fridge. Once it’s set, I fold in the Cool Whip and about three-quarters of the crushed Oreos.
I spread this pudding mixture over the cake and top it with the remaining crushed Oreos.
The cake goes back into the refrigerator to chill until I’m ready to serve it.

Servings and timing

Servings: 16
Prep time: 30 minutes
Cook time: 25 minutes
Total time: 55 minutes

Variations

I sometimes switch the pudding to vanilla or cookies and cream for a different flavor.
Adding gummy worms between layers turns this into a fun dessert for kids.
I’ve tried different Oreo flavors like mint or golden Oreos to change things up.

storage/reheating

I store the Oreo Dirt Cake covered in the refrigerator for up to 3 days. For best results, I wait to add the top layer of crushed Oreos until right before serving so they stay crunchy. This cake is meant to be served chilled, so I don’t reheat it.

FAQs

How far in advance can I make this cake?

I usually make it up to 24 hours ahead. It holds up well in the fridge, but I wait to add the crushed Oreos until right before serving to keep them crisp.

Can I use homemade chocolate cake instead of a boxed mix?

Yes, I sometimes use my favorite homemade chocolate cake recipe. As long as it fits a 9x13-inch pan, it works perfectly.

Is it possible to make this dessert gluten-free?

I can easily make this gluten-free by using a gluten-free cake mix and gluten-free sandwich cookies. I always check the labels to be sure.

Can I freeze Oreo Dirt Cake?

I don’t recommend freezing it. The pudding and whipped topping can change texture after thawing. It’s best to keep it refrigerated and eat it within a few days.

What can I use instead of Cool Whip?

If I don’t want to use Cool Whip, I make my own whipped cream by beating heavy cream with a little sugar until it forms stiff peaks.

Conclusion

Oreo Dirt Cake is one of those desserts I turn to again and again because it’s simple, delicious, and always a hit. The combination of chocolate, creaminess, and cookie crunch is just irresistible. Whether I’m prepping it for a casual treat or a festive gathering, it always disappears fast.

Oreo Dirt Cake

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Author: Sue
Prep Time: 30 minutes
Cook Time: 25 minutes
Total Time: 55 minutes
Yield: 16 servings
Category: Dessert
Method: No-Bake
Cuisine: American
Diet: Vegetarian

Print Recipe

Description

Oreo Dirt Cake is a rich, layered dessert combining chocolate cake, hot fudge, chocolate pudding, Cool Whip, and crushed Oreos. It's easy to make, no-bake after the cake is done, and perfect for parties or casual gatherings.

Ingredients

1 box chocolate cake mix (plus ingredients listed on the box)
12.8 oz hot fudge
Two 3.4 oz packages of instant chocolate pudding mix
3 ½ cups milk
8 oz Cool Whip, thawed
30 Oreo cookies, crushed

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Instructions

Bake the chocolate cake according to package directions in a 9x13-inch baking dish. Let cool for 10 minutes.
Using the handle of a spoon, poke holes all over the warm cake. Microwave the hot fudge until pourable and drizzle over the cake. Let cool completely.
Whisk one pudding mix with 1 ¾ cups milk until smooth. Pour over cooled cake and refrigerate for 20 minutes.
Prepare the second pudding mix with 1 ¾ cups milk and let set for 10 minutes in the fridge.
Fold in Cool Whip and about three-quarters of the crushed Oreos into the second pudding mixture.
Spread the pudding mixture over the cake and top with remaining crushed Oreos.
Refrigerate until ready to serve.

Notes

Wait to add the top layer of crushed Oreos until just before serving for maximum crunch.
Can be made 24 hours in advance.
Use gluten-free substitutes if needed.
Cool Whip can be replaced with homemade whipped cream.